Billy's Vanilla, Vanilla Cupcakes

Hmmm I think I should change the blogs name to divine cupcakes, they seem to be taking over! I think the reason people love cupcakes is they are the perfect dessert size and you can get so creative. The cupcakes I baked this time around are Billy's Vanilla Cupcakes. The recipe was shared with Martha Stewart by Billy Reece of Billy's bakery.

I thought they were good, a very satisfying cupcake, but I did have an issue with the cupcakes pulling away from the paper. This happens to me rarely, but when it does it is quite annoying. So of course I googled the problem. The answer that made most sense to me was that when the batter has a sponge texture it shrinks a little after baking, so paper doesn't fit anymore. I also halved the sugar in the frosting, I mean 6 to 8 cups? that's ridiculous.

Billy's Vanilla, Vanilla Cupcakes Recipe:
Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Colored Sprinkles, for decorating, optional

Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.


In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.


Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.


Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.


Billy's Vanilla Buttercream Recipe:
Makes enough for 30 cupcakes
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
 
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.